Assistant Cook

2 weeks ago

Kota Kinabalu, Sabah, Malaysia Traverse Tours Sdn Bhd Full time 12,000 - 36,000 per year

Company Policies & Procedures

1. Ensure that all Traverse Tours standards and procedures are followed, as set out in staff operation and induction manuals.

2. Ensure that all aspects of Food Safety Plan are followed, ensuring that all records and procedures are up to date and accurate at all times.

Kitchen Brigade

1. Maintain an environment and culture that facilitates learning and creativity.

3. Maintain a harmonious team that communicates well with all other members of the organization.

4. Ensures that staff grooming and presentation is of the highest standard at all times.

5. All buffets and food displays are maintained by the kitchen brigade.

Menu

1. Café menu will adjust seasonally, at a minimum of 2 times a year.

2. The menu will be diverse, catering for different nationalities and cultural groups including vegetarians and gluten friendly offerings.

3. Standard recipes will be used, in conjunction with strict portion control for all food items produced.

4. All menu items will be photographed and displayed on a menu board.

5. Introduction of new menus will incorporate a staff menu tasting.

Management

1. Provide regular performance appraisal for your kitchen brigade.

2. Respond positively to guest feedback and understand that the feedback will be utilized to further understand our guest expectations.

3. Responsible for the stock taking of the kitchen as per the schedule specified by the F&B Manager.

Customer Experience

1. Ensures the satisfaction of our guest expectations and where possible anticipating their expectations.

Work Environment

1. Maintaining a high level of cleanliness in the work area, and takes care with all outlet equipment and materials, liaising where necessary with other area in relation to the Stewarding Department.

2. Ensures that the Kitchen carries adequate food par stocks, for efficient operation of the kitchen.

3. Responsible for the ordering, receiving and storage of all food, cleaning and kitchen equipment.

4. Responsible for the rotation and labelling of all food items in storage.

5. Is responsible for the storage and maintenance of the departments operating and technical

equipment.

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